Katsudon

Step 1

Pat the meat down with a kitchen towel.

Step 2

Using the back of your knife or a meat hammer, tenderize the meat. Aim for the meat to be in even thickness to ensure that the katsu cooks evenly.

Step 3

Season the meat with a generous amount of kosher salt and pepper.

Step 4

Prepare the assembly line: pour flour into a rimmed baking tray, batter in a bowl, and panko into a baking tray.

Step 5

Heat your oil on medium-high heat.

Step 6

Coat the meat in the flour. Make sure to get every side coated. Dust off any excess flour. (Use right hand)

Step 7

Drop the floured meat into the batter. Coat both sides. Let excess batter drip off. (Use left hand)

Step 8

Tightly pack the cutlet with panko. Press down firmly so that the panko can stick on.

Step 9

Test the oil temp. If you don't have a thermometer, drop a bit of the batter into the oil. The batter should sink to the middle for half a second and pop right up to the top sizzling. If you have a thermometer, aim for 180C/ 355F. The oil temperature is slightly higher than your average frying temperature at this point because we're accounting for the meat to drop the temperature to around 176C / 350F.

Step 10

Gently drop the katsu away from your body so that the oil won't splatter on you.

Step 11

Fry on each side for 2 minutes or until golden brown.

Step 12

Crank the heat up high for the final 30 seconds before taking the katsu out on a wired baking tray.

Step 13

Let the katsu rest. This resting process helps the meat absorb its juices and residual heat to make the katsu crispier.

Step 14

In a small nonstick pan or a donburi pan, add the sauce.

Step 15

Heat on high until the sauce starts simmering.

Step 16

Add half of the sliced onions. Cook until the onions have turned slightly translucent.

Step 17

Beat one egg. Do not overbeat as this will incorporate too much air.

Step 18

Drizzle in the egg mixture on top of the sauce in a circular motion, starting from the center.

Step 19

Cook the mixture for additional 30 seconds. Turn the heat off when the egg is still runny in the center. The residual heat will cook the egg.

Step 20

Cut the katsu into bite-sized pieces. Place on top of rice.

Step 21

Gently pour the sauce on top.

Step 22

Garnish with chives. Enjoy!